On the northern end of Inglewood sits TKO, a Southern-inspired Chinese restaurant that subtly conflates cuisines, including slaw in the braised pork steamed buns and adding cornmeal-fried catfish to the broccoli and fennel black bean sauce dish. The limited food menu is bolstered by the beverages on offer, encompassing reds, whites, and beers that quite literally span the globe in origin, like the Lucky Buddha Lager from China, the Rojac Malvazija from Slovenia, or the Hi-Wire Gose from Asheville, North Carolina. TKO ditches kitschy cocktail names in favor of drinks austerely identified by number: the No. 3 is a swirl of Old Overholt, ginger, lemon, apple, tea, and Angostura, while the No. 10 synthesizes Hamilton & Appleton Rum, apple shrub, and cinnamon into a sweet, spicy elixir.

TKO

On the northern end of Inglewood sits TKO, a Southern-inspired Chinese restaurant that subtly conflates cuisines, including slaw in the braised pork steamed buns and adding cornmeal-fried catfish to the broccoli and fennel black bean sauce dish. The limited food menu is bolstered by the beverages on offer, encompassing reds, whites, and beers that quite literally span the globe in origin, like the Lucky Buddha Lager from China, the Rojac Malvazija from Slovenia, or the Hi-Wire Gose from Asheville, North Carolina. TKO ditches kitschy cocktail names in favor of drinks austerely identified by number: the No. 3 is a swirl of Old Overholt, ginger, lemon, apple, tea, and Angostura, while the No. 10 synthesizes Hamilton & Appleton Rum, apple shrub, and cinnamon into a sweet, spicy elixir.